Corn Bread

Homemade corn bread is only 25 minutes away! This sweet corn bread is the perfect side to any BBQ. Add green chile and cheese for a spicy twist!

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  • Makes: 8 servings
  • Prep: 10 mins
  • Bake: 15 mins 400°F

Corn Bread

Directions

  1. Preheat oven to 400 degrees F. In a medium bowl stir together the flour, cornmeal, sugar, baking powder, and salt; set aside.
  2. Add the 1 tablespoon butter to an 8x8x2-inch baking pan, a 9x1-1/2-inch round baking pan, or a 10-inch cast iron skillet. Place pan in oven about 3 minutes or until butter melts. Remove pan from oven; swirl butter to coat bottom and sides of pan.
  3. Meanwhile, in a small bowl beat eggs with a fork; stir in milk and oil. Add egg mixture to flour mixture all at once; stir just until moistened (batter should be lumpy). Pour batter into the hot pan. Bake for 15 to 20 minutes or until a wooden toothpick inserted near the center comes out clean. Serve warm.

From the Test Kitchen

Double Corn Bread:

Prepare as above, except fold 1/2 cup frozen whole kernel corn, thawed, into the batter.

Green Chile Corn Bread:

Prepare as above, except fold 1 cup shredded cheddar or Monterey Jack cheese (4 ounces) and one 4-ounce can diced green chile peppers, drained, into the batter.

Sweet Pepper Corn Bread:

Prepare as above, except fold 1/2 cup chopped red sweet pepper into the batter.

Green Onion-Bacon Corn Bread:

Prepare as above, except fold 1/3 cup cooked, crumbled bacon and 1/4 cup sliced green onions into the batter.

Corn Muffins:

Prepare as above, except omit the 1 tablespoon butter. Spoon batter into 12 greased 2-1/2-inch muffin cups, filling each two-thirds full. Bake about 15 minutes or until light brown and a wooden toothpick inserted in the centers comes out clean. Makes 12 muffins.

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Nutrition Facts (Corn Bread)

  • Per serving:
  • 219 kcal ,
  • 10 g fat
  • (3 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 60 mg chol. ,
  • 390 mg sodium ,
  • 26 g carb. ,
  • 1 g fiber ,
  • 5 g sugar ,
  • 5 g pro.
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